This recipe is so simple: Put everything in the blender and voila! When choosing your crudité, or dipping vegetables, be mindful to choose organic whenever possible.
I like the earthy flavor, the natural hot pink color. In all its colorful glory, this appetizer is a showstopper.
“Cheese balls” sounds so . . . cheesy . . . which these are, but there’s also a little sophistication tucked inside: crispy, brown-buttered sage. Plus, these balls of goat cheese provide the perfect opportunity to get your creative on:
Our second day of la vendange was a short afternoon, so instead of a big luncheon, we celebrated in the vineyard with an apéritif. Amy’s mom Cindy made this fig and olive tapenade.